Storage: Refrigerate the roots in a plastic bag.
Uses: Baked, Boiled or Steamed. Use turnips any way you would use a potato, and then some. Try them baked or boiled in stews, soups and stir-fries, or lightly steamed with some butter, salt or lemon juice for flavor.
Spiced Turnips & Apples 2 Tbsp butter 1 Tbsp Oil ½ tsp black or yellow mustard seeds ½ tsp cinnamon ¼ tsp pepper 3 medium turnips, peeled and diced ½ tsp salt 2 apples, peeled and diced In a large skillet, heat the butter, oil, mustard seeds, cinnamon, and pepper over medium-low heat. Add the turnips, sprinkle with the salt and toss to coat. Increase heat to medium and cook, stirring until the turnips take on some color. Add the apples and cook for 2 minutes. Cover and steam for 5 minutes. Uncover and cook until the turnips are tender, 3 to 5 minutes. Source: The Rodale Whole Foods Cookbook
I made a similar recipe shredding the turnip and thinly slicing the apples – this one seems just as yummy.